Rao's Marinara Sauce
2 (28 ounce) cans imported Italian plum tomatoes with basil
(preferably those labeled San Marzano )
1/4 cup fine-quality olive oil
2 ounces fatback or salt pork, optional
3 tablespoons minced onion
2 garlic cloves, peeled and minced
Salt and pepper (to taste)
6 leaves fresh basil, torn, optional
Pinch dried oregano
Remove tomatoes from the can, reserving the juice in which they are
packed. Using your hands, crush the tomatoes, gently remove and
discard the hard core from the stem end, and remove and discard any
skin and tough membrane. Set aside.
Put oil in a large, nonreactive saucepan over medium-low heat. If
using fatback, cut it into small pieces and add to the pan. Saut�
for about 5 minutes or until all fat has been rendered. Remove and
discard fatback.
Then add onion. Saut� for 3 minutes or until translucent and just
beginning to brown. Stir in garlic and saut� for 30 seconds or until
just softened. Stir in tomatoes, reserved juice, and salt. Raise
heat, and bring to a boil. Immediately reduce heat to a very low
simmer and cook for about 1 hour or until flavors have combined and
sauce is slightly thickened. (If you prefer a thicker sauce, cook
for an additional 15 minutes).
Stir in basil, oregano, and pepper, and cook for an additional
minute. Remove from heat and serve.
Makes 7 cups - Servings: 7 Source: Rao's
Restaurant, New York, NY - Good Morning America |